INTRODUCTION
NAME: Michelle Vogt
BATCH: B7
YEAR: 2010-11
TRAINER: Mr. JOHNSON
INSTITUTE: FRANKFINN INSTITUTE
OF AIRHOSTESSES
TRAINING
PROJECT: UNIT -8 ,FOOD & BEVERAGE
Acknowledgement
I WOULD LIKE TO THANK Mr. JOHNSON
FOR HOSPITALITY CLASSES.
I WOULD LIKE TO THANK FRANKFINN
INSTITUTE FOR THIS OPPORTUNITY .
AND I WOULD LIKE TO THANK MY
FRIENDS.
PUB
A public house, informally known as a pub and sometimes
referred to as the "local", is a drinking establishment
which is part of British culture. There is no formal and
generally accepted difference between pubs and bars, or
other premises where alcohol is served commercially. A
pub that offers lodging may be called an inn or (more
recently) hotel in the United Kingdom. Today, many pubs
in the UK, Canada and Australia with the word "inn" or
"hotel" in their names no longer offer accommodation, and
in some cases have never done so. Some pubs bear the
name of "hotel" because they are in countries where
stringent anti-drinking laws were once in force. In Scotland
until 1976,only hotels could serve alcohol on Sundays.
A bar set is a collection of kitchen tools used by
bartenders and mixologists to prepare alcoholic or
non-alcoholic beverages. Different manufacturers
may have different ideas on what constitutes a
proper bar set, but there are certain basic items
which seem universal. Almost all bar set kits include
an ice bucket tongs, stirrer, strainer, measuring
jiggers, bottle opener and bar knife. Additional
equipment may include bottle stoppers, shakers and
graduated mixing glasses. A professional bar set
may also include a garnish tray, coasters and napkin
holders.
Banquets have been used as a formal occasion
for thousands of years. Royalty and higher
classes have frequently thrown banquets for
special events, such as birthdays weddings
betrothals and holidays Some banquets are used
to signing a treaty or agreements of some sort.
Business banquets are a popular way to
strengthen bonds between businessmen and their
partners. It is common that a banquet is
organized at the end of an academic conference.
CH E N
H T K IT
FL IG
Flight Kitchen
The Flight Kitchen Food Safety Audit Program
was implemented through consultation with
the major carriers in the airline industry.
Health Canada conducts flight kitchen food
safety audits, food preparation inspections,
food transportation inspections and food
handling education to ensure the safety of food
serviced on aircraft departing from Canadian
airports
e r a ge s
ol ic B ev
Al co h
H O L IC
- AL CO
NO N G E S
VE RA
B E
WIN E
MANUFACTRE OF WINE:
1.VITICULTURE. 8.TASTING.
2.VINITAGE.
9.BLENDING.
3.WINE PRESS.
10.BOTTLING.
4.FERMENTATION.
5.RACKING. 11.AGEING.
6.MATURING.
7.FILTERATION.
VITICULTRE:
PLUGGING TO AERATE THE FIELDS ,SOWING
OF CHOSEN VARIETY OF GRAPE AND
SPRAYING SULPHUR DIOXIDE.
VINITAGE:
PLUKING GRAPES BY MECHANICAL OR
MANUAL AND COLECTED IN TUBS.
WINE PRESS:
• GRAPES TRANSFERD TO WINERY,THEY
CLEAN GRAPES HERE .
• THEY TAKE GRAPES WHICH SKINN IS NOT
BUREST,THIS INDICATES NATURAL YEAST ON
THE GRAPE SKINN.
• NOW GRAPES ARE CRUSHED ,THE
JUICE THAT COMES OUT PRODUSES
THE BEST QUALITY WINE.
• AFTER EXTRACTION OF JUICE THEN
THEY PRESS AGAIN THIS GIVES LESSER
QUALITY WINE.
FERMENTATION:
• IT IS CHEMICAL REACTION WHEN
YEAST MIXED TO GRAPE JUICE.
• YEAST CONTACT WITH SUGAR AND
BREAK DOWN IT INTO ETHYL
ALCOHOL.
• IT KEPT AWAY FROM SUNLIGHT AND
HEAT.
Coffee Manufacturing
Countries
• Finland • Canada
• Norway • Germany
• Iceland • Australia
• Denmark
• Switzerland
• Netherlands
• Sweden
• Belgium
• Aruba
M
O
C
K
T
A
I
L
S
ta i l s
C o ck
Conclusion
• I learned a lot from this assignment about
alcoholic and non-alcoholic beverages and
mock tails, cocktails, Flight kitchen etc.
• Food and beverages is the one of most
important thing in the hospitality industry
where you learn various things about food and
beverages.
BIBLIOGRAPHY
• WWW.SHUTERSTOCK.COM
• www.wisegeek.com
• www.123rf.com
• WWW.ARTGAME.COM
